Guy Savoy's Spinach And Mushroom Gratin

The reduction of the cream makes this gratin very special. from guy savoy: simple french recipes for the home cook.""

Clean the mushrooms and cut them into one-eighth-inch slices.

In a medium skillet , heat the butter over high heat just until melted , then add the mushrooms and saut them until golden , about 10 minutes.

Drain any liquid from the mushrooms and set them aside.

Place 2 quarts of water in a medium stock pot with one-half teaspoons salt.

Bring the water to a boil over high heat , then stir in the spinach and blanch for just a few seconds , until wilted and bright green in color.

Remove the spinach using a slotted spoon to a large bowl of ice water until cool.

Drain the spinach well , squeezing out any excess water.

Heat the oven to 350 degrees f.

Reduce the cream to one-half cup in a small saucepan over low heat.

Strain the cream into a small bowl and season with a pinch each of salt and pepper.

Butter a small baking dish , and spread the spinach in the bottom in an even layer.

Sprinkle the top of the spinach with one-eighth teaspoons salt.

Arrange the mushroom slices over t.

white mushroom, unsalted butter, salt, spinach, heavy cream, fresh ground black pepper, sea salt